The Joneses wrote:
> zxcvbob wrote:
>
>
>>I like to make jam (etc.) in a big nonstick T-Fal skillet I bought for
>>$10 a few years ago -- it looks sort of like a wok with a flat bottom.
>
>
> You know I have one of those. I'll give it a try. I use my littler stockpot
> for cooking up the preservers. I find the jar lifter is absolutely essential.
> I like a soup ladle also to pour stuff into the jars.
> Another note Dieter: get all your materials ready, peeled fruit, measured
> sugar, pectin bag, jars in hot water (the simmering hot water bath is good) and
> lids simmering *first.* When you cooking jam you need all your attention
> there. You'd be surprised how fast the operation goes.
> Edrena
>
>
I do much the same thing as Edrena except I start my jars simmering
before anything else. That volume of water (for seven jars of any size)
takes a long time to get to boiling. As I get closer to filling the jars
with product I increase the heat, therefore they are in boiling water
when I pull them out with a pair of long handled tongs and empty them
into the stainless steel sink (don't need that much water for full jars).

By then the jam or jelly is ready to decant into the jars. Jars are
sitting on a folded towel, a large wooden trivet is awaiting the jam pot
and I have my ladle, funnel, lid magnet, etc. all ready, lids are
simmering in a separate pot. when you get to filling jars you don't have
time to look around for something you need. Wipe the jar rims with a
clean damp cloth to ensure nothing is between the glass and the seal,
put on the lid, hand tighten the ring, use the jar lifter to put the jar
in the pot. When the pot is full bring the pot back to a rolling boil
and boil for the time asked in the recipe. Use jar lifter to lift out
and set on the towel to cool and seal. The real satisfication comes when
you hear those lids start pinging. 24 hours later you wipe the jars down
with a damp cloth, take the rings off and wash them for further use,
label the jars (I use a sharpie on the lid myself, quick and dirty), put
them away for a week or two and then eat or give away. Total time
depends on the recipe but seldom more than one hour total. How dat?

George